Pumpkin Butter

By jennKI

This was super easy to make and quite delicious. I doubled the batch below so I could have some to enjoy myself. This will be fantastic spread onto pancakes, toast, or even layered with Vegan Overnight Oats! The possibilities are endless, and I plan to find them all. Note that I reduced the sugar by 1/3 of a cup as I didn’t want it super sweet. You can adjust the sugar and seasonings to your own taste of course.

Adapted from Smitten Kitchen.

Ingredients

• 1 (29 ounce) can pumpkin puree, approx. 3 1/2 cups or fresh
• 3/4 cup apple juice (I made fresh but you can used pre-made)
• 1.5 teaspoons ground ginger
• 1/2 teaspoon ground cloves
• 1 cup Sucanat (or brown sugar)
• 1 tablespoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• Juice of half a lemon

Details

Adapted from ohsheglows.com

Preparation

Step 1

Directions: Combine pumpkin, apple juice, spices, and sugar in a large saucepan and stir well. Bring mixture to a boil. Reduce heat, and simmer for 30 minutes or until thickened. Cover with lid and stir frequently. Remove from heat. Adjust spices to taste. Stir in lemon juice, or more to taste. Once cool, pumpkin butter can be kept in an airtight container in the fridge. Makes enough to fill one large mason jar or about 3.5 cups.

Note: Canning is not recommended.